Nutritional components of fresh and frozen fruits of highbush blueberries (Vaccinium corymbosum L.)

Abstract

The relevance of the study is due to the considerable popularity of tall blueberries among consumers, which they have gained due to their balanced taste and content of nutrients and biologically active substances useful for the human body. Therefore, the aim of the study was to determine the suitability of the fruits of the varieties 'Duke', 'Patriot', 'Chanticleer' for freezing and storage in a frozen state. To achieve this goal, biometric, laboratory, analytical and statistical research methods were used. As a result of the studies, it was found that the frozen fruits of tall blueberries of the studied varieties 'Duke', 'Patriot', 'Chantilly' meet the requirements of the highest commercial grade according to DSTU 4837:2007. The thawed berries of the Duke variety had a better appearance than those of the other two studied varieties, thawed with a waxy coating inherent in this type of fruit, their weight loss during freezing was 0.20%, and the loss of juice after thawing was 0.71%. In the berries of tall blueberries of varieties Duke, Patriot, Chanticleer in the conditions of the Forest-Steppe of Ukraine, from 17.6 to 19.0 mg/100 g of vitamin C, 378-545 mg/100 g of polyphenolic substances, 127.2-176.8 mg/100 g of flavonoids, 59.4-162.9 mg/100 g of anthocyanins, 15.6-32.5 mg/100 g of chalcones were accumulated. The largest amount of nutrients was contained in the thawed berries of the Duke variety, while the losses during freezing and thawing were: vitamin C - 2.7 mg/100 g, total polyphenols - 102 mg/100 g, anthocyanins - 41.8 mg/100 g. The data obtained are of practical value for gardeners when choosing a variety for creating plantations of tall blueberries, the fruits of which can be used both for fresh consumption and for freezing